New Orleans Creamy Pecan Pralines

Pecan Pralines have rich history in the South, particularly in New Orleans!

We recently went to New Orleans and were introduced to the world of pralines. There are tons of varieties and flavors. My favorite was the creamy version, which is what I’m bringing you today. Pralines have such an interesting history! You can read more about them in this great Eater article.

Overall, these are pretty easy to make. I was not necessarily trying to be the most authentic or anything with this recipe, so I mixed and matched sugars and vanilla and other recipes to find what worked for me. Don’t let candy intimidate you.

These will heat to “soft ball” stage, which is 235-240 degrees Fahrenheit. Keep a close eye on it when it gets close, but the temperature range is more forgiving than I expected. I brought these into work after the holidays and they were a hit!

Local Spotlight: I love my annual huge bag of local pecan pieces, they’re perfect for making treats for the holidays for all your family and friends.